Recipe (english)

Beetroot casserole

Beetroot casserole

Beetroot casserole tastes particularly aromatic with fresh beetroot. As a vegetarian main course you can serve beetroot casserole with boiled potatoes or jacket potatoes. Beetroot casserole also goes very well as a side dish with fried meat or meatballs. Since beetroot releases colour into the boiling water during cooking, it is best to boil beetroot with a bowl. Rinse fresh beetroot under running water, place in a saucepan and cover with water. Place a lid on the saucepan and bring the water to the boil. Lower the temperature to medium and cook the beetroot firm to the bite for about 30 to 45 minutes, depending on its size. It is best to check with the tip of a vegetable knife whether the beetroot is cooked. When the blade slides slightly into the middle of the beetroot, it is cooked. Carefully drain off the boiling water and briefly quench the beetroot under running cold water. It is best to wear household gloves for further processing of beetroot, as the red juice colours very strongly. Preheat the oven to 180°. Peel the rind of the beetroot with a vegetable knife. Depending on the size, leave the beetroot whole or halve and cut into slices. Put a slice of beetroot aside for decoration, as shown in the picture above. Peel an onion and cut into cubes. Heat 10 g margarine in a coated pan and fry the onion cubes in it at medium temperature until golden brown. Remove the pan from the heat, place on a saucer and let the onions cool slightly. Cream fraiche herbs in a small bowl. Peel the garlic, press through the garlic press and stir the herbs into the cream Fraiche. Cut the chives into fine rolls and mix into the cream fraiche. Finely grate the fresh Parmesan cheese with a cheese grinder and stir into the Fraiche cream. Lightly grease a casserole dish with a little margarine, fill in the beetroot and season with pepper and salt. Sprinkle with onion cubes and cover the beetroot casserole with Fraiche cream. Place the casserole dish on the middle shelf in the oven preheated to 180° and bake the beetroot casserole for 10 minutes until the Parmesan cheese runs out and forms a light golden crust. Shortly before serving, decorate the beetroot casserole with the slice of beetroot set aside.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 1 hour

All data per serving:
Calories
Carbohydrates
Protein
Fat
322 kcal
22 g
9 g
29 g

(C)opyright by Marions Kochbuch